May 1, 2010

I know many people value the sandwiches that come the day after a huge holiday meal, and I'll admit that I often enjoy my leftovers prepared like that too. However, when there're ample hunks of cooked turkey sitting around, I simply can't resist the urge to make some good ol' pot pie.

If you happen to have some already-made pie dough in the freezer (as I often do)(proud pie-lover, at your service) along with an assortment of frozen or leftover veggies, this creamy epitome of comfort food can be put together in hardly any time at all and with very little effort. The result is a belly-filling, heart-warming, and "mmmmm"-inducing dish.

It's so good, I'm usually inclined to make sure there's leftover turkey breast, even if it means hiding it away in the deep recesses of the fridge.

Make crust:
Combine the flour, sugar, and salt with a fork until combined. Scatter the shortening over the top and mix with a pastry cutter, two knives, or your magnificent hands until the mixture has the texture of coarse sand. Scatter the butter pieces over the top and mix until the dough resembles coarse crumbs. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Flatten the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and laying it across the pie filling.

Make filling:
Preheat oven to 400°F. Melt butter in a large skillet and saute onion until soft. Sprinkle with flour and cook until golden. Add broth, milk, and seasonings. Bring to a boil, stirring constantly until thick. Add turkey and vegetables and cook until hot and thick. Pour into a sprayed 2-quart dish and cover with the prepared crust. Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes. If at all possible, allow to cool 10-15 minutes before cutting.

Pot pie is one of my favorite meals, Grace. But I must be honest. I have never figured out if it's the crust that attracts me or the pie itself. But I suspect it's the crust and this one looks perfect! I'm very fussy about crust!

Omg, Grace, Is it Thanksgiving already? Sorry! My heart did a flip flop when I saw your pie girl!You make me wannna make this pie.Whether it is Thanksgiving or not, I always want turkey pot pie and your little heart spells love!

I love turkey pot pie. Sadly, once I made it, and, while it was terrific, my hordes of idiots did not care for it. In fact, there was talk of finding a rope and a tree for Mom. My dearly beloved stopped the revolt before it gained a full head of steam. So, all I can do is drool over your picture.

I'm in love with that little pie heart! Pot pie is one of my all time favorite comfort foods - this sounds perfect and I will remember it the next time I am assigned "meat" for one of my in-law's get togethers and end up with copious amounts of leftovers!